Fiesta Chicken Lasagna

Fiesta Chicken Lasagna

Six-ingredient lasagna with a southwest flavor can be in the oven in record time. Check out the do-ahead tip.

Prep Time

15

Minutes

Total Time

1:25

Hr:Mins

Makes

8

servings

2
jars (16 oz each) Old El Paso® Thick 'n Chunky salsa
9
uncooked lasagna noodles
1
package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
1
can (15 oz) Progresso® black beans, drained, rinsed
1/4
cup chopped fresh cilantro
3
cups shredded Monterey Jack cheese (12 oz)
  1. Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
  2. Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Leftover chicken breasts would be great to use in this recipe. Slice the chicken into strips, then sprinkle with a dash of ground red pepper (cayenne).
Do-Ahead
You can make this recipe up to 24 hours ahead of time. Assemble the lasagna, cover tightly with foil and refrigerate. Bake as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 1260mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 6g,
    • Sugars 5g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.